Cheesy Chips
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Partially boiling the potatoes before drying and tossing them in cornstarch creates a crucial light crust that guarantees an exceptionally crunchy exterior.
Double-frying the chips is the secret professional technique; an initial lower-temperature fry cooks the potato through, while a second quick fry at a higher temperature ensures a golden, crispy finish.
The homemade cheese sauce is built upon a simple roux of butter and flour whisked with milk, then melted down with grated cheddar and seasoned with a pinch of garlic powder.
Serve the freshly fried chips hot, seasoned with salt and black pepper, and generously drenched in the velvety cheese sauce with a garnish of freshly chopped parsley.
Prepare Potatoes
Peel the potatoes, cut them into even chip-shaped batons, rinse thoroughly in cold water, and drain well.
Boil
Place the potato batons into a pot of boiling water and cook briefly until just tender, then drain and dry thoroughly on paper towels.
Coat and Fry
Toss the dried chips in cornstarch until evenly coated, then fry in hot oil until pale and tender; remove and drain.
Double Fry
Re-fry the chips in the hot oil for a second time until they turn beautifully golden brown and crispy, then drain on paper towels and season with salt and pepper.
Make Cheese Sauce
Melt butter in a pan over medium heat, stir in the flour to form a paste, gradually whisk in the milk until smooth, and stir in the grated cheddar and garlic powder until melted and creamy.
Assemble and Serve
Arrange the crispy chips on a serving plate, pour the warm cheesy sauce generously over the top, garnish with chopped parsley, and serve immediately.
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Ingredients
| Potatoes | 500 g |
| Cornstarch | 2 tbsp |
| Salt | To taste |
| Black Pepper | To taste |
| Oil | For frying |
| Butter | 30 g |
| Flour | 1 tbsp |
| Milk | 240 ml |
| Cheddar Cheese | 100 g |
| Garlic Powder | ¼ tsp |
| Fresh Parsley | For garnish |
